Cream Of Cauliflower Soup

This cream of cauliflower soup is a delicious meal for your entire family. My 3 year old enjoyed her soup with some black bean chips 🙂 Recipe adapted from the book Plant-Powered Families


  • 2 3/4 cups water
  • 2 cups chopped onion
  • 1 teaspoon sea salt
  • 1 teaspoon dry mustard
  • 3/4 teaspoon dried rosemary leaves
  • 1/4 teaspoon dill seed
  • 1 medium head cauliflower, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 tablespoons tahini
  • 1/2 cup plain nondairy milk
  • 2 cups cooked brown rice
  • 1 tablespoon nutritional yeast
  • 1 bay leaf
  • 1 tablespoon freshly squeezed lemon juice


  1. In a large pot over medium heat, add 1/4 cup of water, onion, sea salt, dry mustard, rosemary and dill seed. Cover and cook 3-4 minutes.
  2. Add cauliflower, garlic and 1/2 cup of water. Cover and cook 8-10 minutes.
  3. In a blender, puree the tahini, 1 1/2 cups of cooked rice, milk, nutritional yeast and remaining 2 cups of water until smooth then stir into large pot with cauliflower.
  4. Add the bay leaf and remaining 1/2 cup of cooked brown rice, increase heat to bring to a boil, then reduce heat to low and simmer for 15-20 minutes. Use your spoon to break down the larger chunks of califlower, if desired.
  5. Remove the bay leaf, add lemon juice, and stir before serving.



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